First Step: Prepare Ingredients Chop the onion finely and mince the garlic cloves. Cut pork shoulder into 6 large pieces and season with salt, black pepper, and 2 teaspoons of cumin powder. Puree the chipotle chiles in adobo sauce using a stick blender until smooth.

Second Step: Brown the Pork Heat 2 tablespoons olive oil in a heavy oven-proof pot over high heat. Brown pork pieces thoroughly on all sides for approximately one minute per side, doing this in batches to avoid overcrowding. Remove browned pork and set aside.

Third Step: Sauté Aromatics and Spices Reduce heat to medium. If needed, add 1 tablespoon olive oil. Sauté the chopped onion, minced garlic, oregano, remaining 1 teaspoon cumin, coriander, allspice, and bay leaves for about 3 minutes until fragrant and softened.

Fourth Step: Build the Sauce Add tomato paste to the pot and cook for 2 minutes to remove raw taste. Stir in pureed chipotle mixture and cook for another 2 minutes until well combined and aromatic.

Fifth Step: Simmer the Pork Pour in fresh orange juice and chicken stock. If using, add oyster sauce or ketchup with vinegar and sweeteners for depth and balance. Stir to combine. Return browned pork to the pot, submerging as much as possible in the liquid. Cover with a lid.

Sixth Step: Slow Cook Place the covered pot in a preheated oven at 180°C (350°F) or 160°C fan. Slow cook for 2 to 3 hours until the pork is tender and shreddable. Alternatively, slow cook on the stovetop at low heat for 2 hours or use a slow cooker on low for 6 hours (reduce broth quantity for slow cooker use).

Final Step: Add Beans and Finish Cooking Remove the lid and add the canned butter beans submerged in the cooking liquid. Cook uncovered in the oven for an additional 30 minutes to thicken the sauce and caramelize the surface. Adjust seasoning with salt and additional sweetener if desired. Shred pork with forks if preferred and serve hot.